I-Xanthan gum okwamanje iyijeli ye-bio ephakeme kunazo zonke mayelana nokuqina, ukumiswa, ukufakwa kwe-emulsification, nokuzinza emhlabeni jikelele. Inani lamaqembu e-pyruvate ekupheleni kweketango le-molecular side ye-xanthan gum linomthelela omkhulu ezindaweni zayo. I-Xanthan gum inezakhiwo ezijwayelekile zama-polymers ama-long-chain, kodwa iqukethe amaqembu asebenzayo amaningi kunama-polymers ajwayelekile futhi ibonisa izakhiwo eziyingqayizivele ngaphansi kwezimo ezithile. Ukwakheka kwayo esixazululweni esinamanzi kuhlukene, kukhombisa izici ezihlukene ngaphansi kwezimo ezihlukene.

1. Ukumiswa kanye ne-emulsifying izakhiwo

I-Xanthan gum inomphumela omuhle wokumiswa kokuqinile okungancibiliki namaconsi kawoyela. Ama-molecule e-Xanthan gum sol angakha ama-helical copolymers abophene kakhulu, akhe ijeli entekenteke njengesakhiwo senethiwekhi esingasekela i-morphology yezinhlayiya eziqinile, amaconsi, namabhamuza, abonise ukuzinza okuqinile kwe-emulsifying kanye nekhono eliphezulu lokumiswa.

2. Ukuncibilika kahle kwamanzi

I-Xanthan gum ingancibilika ngokushesha emanzini futhi inokuncibilika okuhle kwamanzi. I-soluble ikakhulukazi emanzini abandayo, ingaqeda ukucubungula okuyinkimbinkimbi futhi kulula ukuyisebenzisa. Kodwa-ke, ngenxa ye-hydrophilicity yayo eqinile, uma amanzi engezwa ngokuqondile ngaphandle kokuvuselela okwanele, ungqimba lwangaphandle luzothatha amanzi futhi lunwebe lube yi-gel, oluzovimbela amanzi ukuthi angangeni ungqimba lwangaphakathi futhi athinte ukusebenza kwawo. Ngakho-ke, kufanele isetshenziswe ngendlela efanele. Xuba i-xanthan gum powder dry noma izithasiselo zempushana ezomile njengosawoti kanye noshukela, bese ufaka kancane kancane emanzini anyakazayo ukuze wenze ikhambi elizosetshenziswa.

3. Impahla eshubile

Isixazululo se-Xanthan gum sinezici zokugxila okuphansi kanye ne-viscosity ephezulu (i-viscosity yesisombululo samanzi esingu-1% ilingana nezikhathi eziyi-100 kune-gelatin), okwenza kube ukuqina okusebenzayo.

4. I-Pseudoplasticity

Isixazululo se-xanthan gum sine-viscosity ephezulu ngaphansi kwezimo ze-shear ezimile noma eziphansi, futhi sibonisa ukwehla okubukhali kwe-viscosity ngaphansi kwezimo eziphakeme ze-shear, kodwa isakhiwo se-molecular sihlala singashintshi. Lapho amandla okugunda eqedwa, i-viscosity yasekuqaleni ibuyiselwa ngokushesha. Ubudlelwano phakathi kwe-shear force kanye ne-viscosity yipulasitiki ngokuphelele. I-pseudoplasticity ye-xanthan gum igqame kakhulu, futhi le pseudoplasticity iphumelela kakhulu ekuqiniseni ukumiswa kanye nama-emulsions.

5. Ukuzinza ekushiseni

I-viscosity yesisombululo se-xanthan gum ayishintshi kakhulu ngezinga lokushisa. Ngokuvamile, ama-polysaccharides athola izinguquko ze-viscosity ngenxa yokushisisa, kodwa i-viscosity ye-xanthan gum aqueous solution ihlala ingashintshile phakathi kuka-10-80 ℃. Ngisho nezixazululo ezinamanzi ezinamanzi aphansi zisabonisa i-viscosity ephezulu ezinzile phezu kwebanga lokushisa elibanzi. Ukushisisa isixazululo se-xanthan gum esingu-1% (esiqukethe u-1% we-potassium chloride) sisuka ku-25 ℃ siye ku-120 ℃ kunciphisa kuphela i-viscosity yayo ngo-3%.

6. Ukuzinza ku-acidity kanye ne-alkalinity

Isixazululo se-Xanthan gum sizinzile kakhulu ku-acidity ne-alkalinity, futhi i-viscosity yayo ayithinteki phakathi kwe-pH 5-10. Kunoshintsho oluncane ku-viscosity lapho i-pH ingaphansi kuka-4 futhi inkulu kuno-11. Ngaphakathi kwebanga le-pH lika-3-11, amanani aphezulu kanye nobuncane be-viscosity ahluka ngaphansi kuka-10%. I-Xanthan gum ingancibilika ezixazululweni ze-asidi ezinhlobonhlobo, njengo-5% sulfuric acid, 5% nitric acid, 5% acetic acid, 10% hydrochloric acid, kanye no-25% we-phosphoric acid. Lezi zixazululo ze-xanthan gum acid zizinzile ekamelweni lokushisa futhi ngeke zishintshe kwikhwalithi izinyanga ezimbalwa. I-Xanthan gum ingaphinda incibilike kusisombululo se-sodium hydroxide futhi inezici zokujiya. Isixazululo esiphumela sizinzile kakhulu ekamelweni lokushisa. I-Xanthan gum ingonakaliswa yi-oxidants eqinile njenge-perchloric acid ne-persulfate, futhi ukuwohloka kuyashesha ngokukhuphuka kwezinga lokushisa.

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